Aaob otsjckb



lama Feb; 26,1924;

" v I a. 15,716

"axon streams, or wear nun-m raisin.

' or ennui-Yum raunnu's application fled llbvelnber 17, mo, Serial Io. 04,010, mman o'mm M.

1081, Serial Io. 584,742. Original llo. 1,406,554, dated February 14, 1988. Application for reissue fled January 18, 19:4. Serial Io. 687,155.

Toollwhomitma concern: 1

Be it known t at I, Anon Gusm, a subject of the King of Denmark, and a resident of West En in the county of Essex 5 and State of New Jersey, have invented new and useful Im rovements in Processes of 1 Clarifying Fruit Juices, ofwhich the folprocess for clari u been the aim me non-alcoholic beverages lo is a description. Tl118 invention relates to an im roved' fruit juices an more micularly comp ends a simple and efve process for efiecting the removal of starchy matters from liquors.

Since the advent o prohibition, it has of scientists to provide processes or the manufacture of wherein the inver-, sion ofthe starch constituents is interru ted "enema carried out to a finality at w ch starch has been dextrose maltose, d dmnverted l i -01- e u n t e nature of the wln ti h 11 1 1 5 1153a been In eitherof these forms the dextrose or is fermentable. In the first stage 'of'starch inversion erythrodextrin is 'pro samearehot,

duced and in. the next of inversion the starchis in the form 0 dextrin. Dextrin is not'fermentable and therefore it'is desirable to stop the recess of inversion 'q t 2 W. q yp l i soluble in the liquor. dextrinis vim:

, able as a non-fermentable bod for the hev-- and because of its y palatable 'ty. It is most desira la in pectose quors' it does. not greatly tend to harden the same as does dextrose or maltose. When procesing starchy liquors without the resence of a diastatic enzyme, the becomes pasty and holds turbid maton, and thus greatly retards or 'practi It 181N11- hiown that the starch combines: with tannic acids in fruit juices andffo a starch tannate. This however doesn cause turbidity, in the juices so long as the at after the juices or resultcools down it is rendered 1 ell ng y presence of tannate turbi d by the therein. g

- I have found, that this desirable interruption of the procem of inversion of starch into sugarand the maintenance of the starch apples, practica y all of the saccharinous and various otherfruits in the rou rendersfiltratlon impcmible;

quite ucor and Penne- The PATENTQOFFICE.

fiwth of the genus teris an example, in that they are characterized by the presence ofmycelium (antenna;

or pencils) whereas-the yeast fungi d not grow such mycelium. Furthermo the ungi referred to has a distinct diastatic action without alcoholic fermentation in the form in which} propose to use the same. The fungi which cm by is commercially known as poly L and is produced in the manner described in U. 8'. Patent 525,823

granted to J okichi Takamine, September 11,

In tlfiractice of my improved proces I first p uce an extract consisting of substantlally 300. gallons of either hot or cold water to 150 pounds of fruit phlp, such extract blein grees tem ratu-re of about degrees apples 'resultm'g from the making of cider is" sold in" large uantities to jelly manufacturers from whic an ap le elly ut preferably maintained at a F. As is are removed, prmcipally' used in the p action 0 cider However, it is possible to use ctiou of the extract above re to. To this extract'either with orywithout the additioii of acid de ding u the natural acid ;of the fruit add 4 of the 'g is upon wheat bran.

1' firstdivi e thefungi imfinelycomm: nuted him and thoroughly distribute same thro hthe liquid extractby contin-.

g the same for uously stirring or agita from one to one and one-ha f hours. This sti 'tating resultsinthecrea-- tion ,0 a uni distribution, of the fungi heated to from 110 to dey mace such as the throughout the extract so that it comes into intimate relation to the starchy matters therein and starts the process ofinversion.

Due to-the fact that the flaky particles of extract, and these bran particles thus greatly amplify the agitation of theliquid and. accelerate the inversion of the starch. The use of the fungi in dry or solid form is a very important feature of my invention as I am thus enabled to reduce the quantity of the fungi required over that which is necessary when a solution of extract is first formedfrom the fungi as has heretofore been the case. n

\Vhen a sample of the extract filters bright through filter paper by the well known iodin test and does not show a blue or purple reaction indicating the presence of starch or erythrodextrin, the temperature of the extract is quickly increased to 150 degrees F. During the increase of temperature from 120 to 150 degrees, the extract is pasteurized and all bacteria therein are killed. Furthermore fermentation which would destroythe pectin is effectually prevented. This high temperature also results in the immediate destruction of the enzyme so that it loses its .diastatic powers. The process of inversion of.-the starch therefore ceases and it is-'not inverted into the. form of dextrose or sugar, at which point fermentation would occur, or hardening or jellification set in if the juice is concentrated.

A filtration can now easily take place with or without previous straining, the result being a brilliant liquid which does not get turbid when cold'. If desired the clari- I tied extract may be concentrated in vacuo to any desired density. Thus it will be seen that by means of the present improved process I am enabled to produce a fruit extract from fruits of variouskinds wherein all. pectose matters and the inverted starch in.

the form of dextrine will be retained but which extract is natural sugar of t e fruits and likewise of the original starch constituents thereof.

Since I do not employ a malt diastase or other enzyme which would produce fermentation, the resultant product will be absolutely non-alcoholic w en otherwise treated. aseptic. In the concentrated form of the product, all of the tin in the original extract is retained so t at the concentrate when added simply to-sugar and water will prodime a perfectly clear and absolute] transparent non-turbid jelly having the avor of the original fruit. In. a condition of greater ractically devoid of thefiuidityfthe resultant product may be marketed as a beverage wh1ch will be absolutely free of an alcoholic content.

I claim: 1. A process of clarifying starch containing liquors which consists in adding a nonversion when the starch has been inverted into dextrin. i a process of clarifying starch containing liquors which consists 1n adding a nonmalt diastatic' fungi in solid comminuted form'to the liquor to establish the process of starch inversion, continuously agitating f the liquor during the inversion of the starch alnd destroying the fungi and interrupting t 1e stare has been invertedinto dextrin. y 4. A process of clarifying starch containing 1i uors which consists in addinga nonmalt diastatic fungi to the liquor at a temperature of approximatel 120 degrees F. to establish the process 0 starch inversion, maintaining the liquor at such temperature and under constant agitation until a sample of the liquor fails to show a starch reaction by the iodin test and then increasing the rocess of starch. inversion when the temperature of the liquortodestroy the diastaticlpower of the and interrupt] .the process of starch inversion.

5. A process of clarifyin starch containingli uorswhich consists in adding a nonmalt iastatic fungi in solid form to the iquor at a temperature of approximately 120 degrees F., maintainin the liquor under constant agitation until the starch is inverted into extrin and then increasing the-temperature of the liquor to approximately 150 degrees F., to destroy the fungi and interrupt the process .ofstarch in.

version.

6. A process of clarifying fruit juices which consists in adding to the fruit uices a non-malt diastatic enzyme in solid form to establish the process of starch inversion,. the enzyme when the starch. is inverted into dextrin andthereby interruptdestroying which consists in adding to t e fruit Juices a non-malt diastatic enzyme in solid form to establishthe process of starch inversion, destroying the enzyme when thes'tarch is inverted into dextrin and separate flaky porous particles, mechaniuices to incessant-' celerate the process of thereby interruptmg the recess of starch inversion then filtering t e liquor to remove the solids therefrom, and finally evaporating the juices in vacuo to the formof a concentrate.

8. A processof clarifying fruit juices which consists in adding to the juices at a temperature of approximately 120 degrees F. a nonqnalt diastatic fungi in comminuted diastatieaction, and destroying the enzyme when the starch is inverted into dextrin and thereby interrupting the process of starch I inverslon.

10. A process of clarifyin fruit juices which consists in adding to t e fruit uices at a temperature of approximately 1.,20 degrees F., a non-malt diastatic fungi in the orm of separate porous flaky particles, agitating the fruit uices to incessantly move the flaky particles of the fungi therethrough and accelerate the processof starch inver-- I sion by diastatic action until a sample of the julces when subjected to the iodin test fails to show a blue or purple reaction, then raising the temperature of the juices to a proximately 150 degrees F. to destroy t e diastatic power of the fungi and interru ting the process of starch inversion with t e starch in solution in the form of dextrin. In testimon that I claim the foregoing I have signed my name as my invention, hereto.

AAGE GUSMER. 

